THANK YOU FOR 19 YEARS! THE SHOP IS CLOSED, BUT THE WORK GOES ON...

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Persimmon

December 9, 2021 by Richard Tango-Lowy
PERSIMONIOUS - Fuyu persimmon ganache with Ghana dark enrobed in Peru Piura.#chocolatier #persimmon #beantobonbonSimplicity isScaryDecidedly difficultIn truth (Sophos?)Complexity makes forA better gameOf Hide and Seek.

PERSIMONIOUS – Fuyu persimmon ganache with Ghana dark enrobed in Peru Piura.

#chocolatier #persimmon #beantobonbon

Simplicity is 
Scary 
Decidedly difficult 
In truth (Sophos?) 
Complexity makes  
A better game 
Of Hide and Seek.

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Edible Art

  • Art on Bonbons
    January 4, 2020
    Dipped bonbons with artwork transfer FENCES AND WALLS – Imperial Sichuan Peppercorn caramel in I’x Jaguar Guatemalan dark chocolate. Transferred from original artwork airbrushed in cocoa butter and mica by Richard Tango-Lowy. […]
What’s Next?

The Shop is Closed

Bars and bonbons are finished, the cafe is no more--
We've wrapped up production and closed up the store.

Watch this Site for our Continuing Adventures...

Richard Tango-Lowy
Concepcion, Alajuela province, Atenas, Costa Rica


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    • Home
    • Classes
    • Heirloom Cacao
    • Chocolate Art
      • Past Works: Bars
      • Past Works: Bonbons
    • About
      • About us
      • Research
      • Rare & Heirloom Cacao